Chili peppers come with blood pressure benefits

For those with high blood pressure, chili peppers might be just
what the doctor ordered, according to a study reported in the
August issue of Cell Metabolism, a Cell Press publication. While
the active ingredient that gives the peppers their heat—a
compound known as capsaicin—might set your mouth on fire, it
also leads blood vessels to relax, the research in hypertensive
rats shows.

"We found that long-term dietary consumption of capsaicin, one
of the most abundant components in chili peppers, could reduce
blood pressure in genetically hypertensive rats," said Zhiming Zhu
of Third Military Medical University in Chongqing, China.

Those effects depend on the chronic activation of something
called the transient receptor potential vanilloid 1 (TRPV1) channel
found in the lining of blood vessels. Activation of the channel
leads to an increase in production of nitric oxide, a gaseous
molecule known to protect blood vessels against inflammation and
dysfunction, Zhu explained.

The study isn't the first to look for a molecular link between
capsaicin and lower blood pressure. However, earlier studies were
based on acute or short-term exposure to the chemical, with some
conflicting results. Zhu says their study is the first to examine
the effects of long-term treatment with capsaicin in rats with high
blood pressure.

The findings in rats should be confirmed in humans through
epidemiological analysis, the researchers said. In fact, there were
already some clues: the prevalence of hypertension is over 20% in
Northeastern China compared to 10-14% in Southwestern China,
including Sichuan, Guozhuo, Yunnan, Hunan, and Chongqing, where Zhu
is from.

"People in these regions like to eat hot and spicy foods with a
lot of chili peppers," Zhu says. "For example, a very famous local
food in my hometown, Chongqing, is the spicy hot pot."

It isn't yet clear just how many capsaicin-containing chili
peppers a day you'd have to eat to "keep the doctor away," although
that's a question that should now be examined in greater detail,
Zhu says.

For those who can't tolerate spicy foods, there might still be
hope. Zhu notes the existence of a mild Japanese pepper, which
contains a compound called capsinoid that is closely related to
capsaicin.

"Limited studies show that these capsinoids produce effects
similar to capsaicin," Zhu says. "I believe that some people can
adopt this sweet pepper."

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